The tunnel pasteurisation of beer, cider, soft drinks and fruit juices after bottling or canning is one of the methods commonly used to increase the shelf life of the product. It allows beverages to be produced and packaged centrally in large facilities and then transported long distances and stored for many months. Pasteurisation therefore facilitates the application of modern distribution systems to these products.rnIt is important to exceed the minimum times and temperatures required to reduce the quantity of biological contaminants to an insignificant level whilst not over-pasteurising, imparting 'off flavours and using excessive amounts of energy. Careful control of the pasteuriser in conjunction with continuous, accurate monitoring of the temperature inside the containers make this possible.
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